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Chicken and Dumplins

Callie Morgan
These Homemade Chicken and Dumplins are set apart by the savory, creamy broth made from the slow cooked stock of a whole chicken. Soft, tender dumplins in every bite and the perfect combination of herbs and spices are what make these the best dumplins ever.
4.75 from 4 votes
Prep Time 3 hours
Cook Time 20 minutes
3 hours 30 minutes
Course Main Course
Cuisine American
Servings 12 people

Ingredients
  

  • 1 whole chicken
  • 4 cups flour
  • 1 tsp soda
  • 1 tsp salt
  • 6 Tbsp butter, melted
  • 1 1/2 Cups buttermilk
  • 1/2 tsp thyme
  • 1/2 tbsp poultry seasoning
  • 1/2 tsp oregano
  • 1 tsp garlic
  • 1/4 tsp celery salt
  • 1/2 tsp onion powder
  • salt
  • pepper

Instructions
 

  • Bring whole chicken to a roaring boil with 6 quarts of water in an 8 quart pot.
    1 whole chicken
  • Add seasonings and bring stock to a steady simmer on medium low heat. Cook for 3 hours, or until chicken is falling apart.
    1/2 tsp thyme, 1/2 tbsp poultry seasoning, 1/2 tsp oregano, 1 tsp garlic, 1/4 tsp celery salt, 1/2 tsp onion powder, salt, pepper
  • While the chicken is boiling, mix together the flour, soda, salt, butter, and buttermilk in a large bowl. If the dough seems tacky, add flour one Tbsp at a time until the dough comes together.
    4 cups flour, 1 tsp soda, 1 tsp salt, 6 Tbsp butter, melted, 1 1/2 Cups buttermilk
  • Turn out the dough onto a lightly floured surface and roll out 1/8 to 1/4 inch thick.
  • Using a pizza cutter or knife, cut the dough into vertical strips, then cut them in half lengthwise once.
  • Remove the chicken from the stock and once cooled enough to touch, pick off the bone.
  • Bring the stock back to a roaring boil and drop in dumplins one at a time, making sure they don't clump together. Once they are all in, simmer until thickened. This should only take about 5 minutes. Then, add "pulled" chicken back into the pot. I usually add all the dark meat only.
  • Once the chicken is added, remove the pot from heat and salt and pepper to taste. Serve warm.

Notes

If you want the broth extra creamy, you can add in 1/4 to 1/2 cup of buttermilk near the end. 
Save the extra pulled chicken for a second meal like my Chicken Pot Pie. If you don't want to use it right away, freeze in a freezer bag for up to 2-6 months.
Keyword chicken, chicken and dumplins, from scratch